Sukaina Rajabali

As one of Dubai's most notable food photographers who shoots for a variety of magazines and restaurants, Sukaina is also well known for her Instagram feed that’s brimming with striking images of scrumptious fare. In celebration of Mother's Day, she shares her mum's recipe for Masala Eggs.

Did you grow up cooking with your mother?
No, and it’s pretty awful actually, but when I was 18 years old and getting married I didn’t even know how to boil an egg. My mum was a housewife and she cooked all her life, so there was never any reason really for me to step into the kitchen.

How did you ever learn to cook?
Well, my husband and I moved from Tanzania to the UK and we basically lived on take-away food. I hardly ever cooked, and when I did it always went wrong. It’s only when we finally relocated to the UAE a few years later and when I moved in with my mother-in-law that things changed. Between her and my mother teaching me, I finally learned my way around the kitchen.

Which recipe have you chosen to share?
Masala scrambled eggs – because it is one of the first proper dishes I learned to make. It’s really simple and you can have it ready really quickly. Rather than eating it for breakfast, my family and I often have this for lunch or dinner when we can’t be bothered to make anything more complicated. My kids, Maryam and Hassan, love it.

Are your children more involved in the kitchen that you were as a child?
Yes. And this past December they spent a lot of time watching the series Chopped while we were on holiday in Tanzania. They’re now obsessed with becoming chefs, and since we’ve been back, they have helped me cook a lot. We do fun things like having pizza parties and rolling our own dough.

MASALA SCRAMBLED EGGS

Serves 4
Preparation: 10 minutes
Cooking: 20 minutes

4 tbsp olive oil
3 large onions, chopped
2 spinneysFOOD Tomatoes, chopped
½ tsp turmeric powder
½ tsp cumin powder
1.5 tsp coriander powder
6 spinneysFOOD Organic Free-Range Eggs, 
lightly whisked
Pinch of spinneysFOOD Salt
Micro herbs to garnish
Toasted country bread

1 Heat the olive oil in a frying pan and cook the chopped onions for about 10 minutes, until they become soft and translucent. 2 Add the chopped tomatoes to the pan and cook for a further 2 minutes. 3 Add the turmeric, cumin and coriander power. 4 Add the eggs and season with sea salt. 5 Continuously stir the mixture with a wooden spoon for about 5 minutes, keeping it moving until the eggs are cooked through. 6 Garnish with micro herbs and serve with toasted country bread.